Jaycee and Hannah talk with Mikaela Rubin, who joins us via Zoom from Maui, Hawaii.Mikaela is a culinary nutritionist and the creator of the recipes within our most recent Cleanse program.In this conversation, Mikaela shares about reimagining our relationship with food, listening to the body, and what happens when we make the time to truly nourish ourselves. You can follow her on Instagram @mikaelarubin or through her website, https://www.mikaelareuben.com/To keep up with the hosts of the episode, you can follow Jaycee @jayceegossett and Natalie @itshannah_shelly. ---------Tempeh Tacos2 servings—either 4 bigger tacos or 8 smallINGREDIENTS2 tbsp avocado oil½ cup finely diced red onion, ½ tbsp grated, divided1 tbsp ginger, peeled micrograted1 ½ tbsp tamari2 cups crumbed tempeh—approximately 1-250g pack½ tsp chili flakes1 tbsp toasted sesame oil2 tbsp lime juice, divided½ + ¼ cup grated carrot, divided¼ cup chopped mint, divided1 tbsp tahini1 head green cabbageCilantro to garnish—optional1. In a sauté pan, heat avocado oil.2. Sauté ½ cup red onion for 4 minutes.3. Add ginger and tamari and cook for 30 seconds,then add tempeh and chili flakes.4. Sauté for 5 minutes then turn heat off. Add 1 tbsp toastedsesame oil, 1 tbsp lime juice, ¼ cup grated carrot, 2 tbspmint, and reduce to low and cook for another 3 minutes.5. Make the topping by adding 1 tbsp tahini, 1 tbsp lime juice,½ tbsp red onion grated, ½ cup carrot grated and 2 tbspsmint to a small bowl, mix well. Try a bite of topping withtempeh. Season with salt if needed.6. Cut ½ inch off of the bottom of a green cabbage.7. Immerse the cabbage in boiling water for two minutes inorder to detach some leaves. Place back into the water tosoften the next layer to get as many leaves as desired.8. Cut hard stem off leaves if they don’t feel pliable enough,then serve the taco mix inside cabbage, topped with cilantro.